If you’ve ready my about me page you already know I like cinnamon, but maybe not just HOW much. I seriously almost never leave the house without it, which to my chagrin has resulted in one too many in-bag cinnamon explosions. Still, that doesn’t stop me from toting my little cinnamon jar along as I find a way to spice up just about anything including these delicious, healthy, gluten free, protein packed pancakes! This recipe is simple and single serve.

Yes, I made these, and yes, I am proud of them.

I’m quite pround of my flipping skills here.



¼ cup canned pumpkin puree

1 scoop vanilla/chocolate protein powder of choice

1 Organic Valley Egg

And of course… ¼ teaspoon cinnamon (obviously I put more…)



Just mix up the batter real good and pour onto your heated oiled/buttered pan and flip once you see bubbles forming.

Top with syrup, agave, preserves, or even Organic Valley cottage cheese for an extra protein boost!